Maple-Glazed Acorn Squash Wild Rice

This Maple-Glazed Acorn Squash with Cranberry Wild Rice Stuffing is that show-stopper recipe I depend on whenever I want a stunning vegetarian centerpiece. The sweet and earthy baked squash, filled with fragrant herby wild rice, makes the house smell incredible and guarantees silent bites at any harvest or holiday table. Whether for Thanksgiving or a cozy fall dinner, this dish delivers not just on looks but on satisfaction.

I love that this recipe turns humble ingredients into something truly festive. The first time I made it for a Friendsgiving, it disappeared in minutes everyone wanted seconds.

Ingredients

• Acorn squash: Choose squash that feels heavy for its size with bright, unblemished skin
• Olive oil: Gives the flesh a tender, silky texture and helps brown the glaze
• Pure maple syrup: Provides deep caramel sweetness Use the real deal for best flavor
• Unsalted butter: Creates a richer glaze and adds gloss
• Ground cinnamon: Adds cozy warmth that pairs perfectly with maple
• Ground nutmeg: Gives subtle spice and a hint of complexity
• Salt and freshly ground black pepper: Enhances and balances the flavors A couple good pinches go a long way
• Wild rice blend: Look for a mix with color and texture that holds up after cooking
• Vegetable broth: Gives the rice a deep savory base rather than just water
• Onion and celery: Form an aromatic base that makes every bite more flavorful
• Garlic: Adds punchy depth Mincing fresh is best
• Dried cranberries: Add tart pops of color and sweetness Buy ones that are plump and moist
• Toasted walnuts: Contribute crunch and savory richness Toasting brings out warmth and intensifies flavor
• Fresh sage: Brightens the stuffing with an autumnal aroma Chop right before using for the freshest burst
• Fresh thyme and parsley: Add earthy and grassy notes plus a pop of green Use fresh if possible
• Parmesan cheese: Nutty salty top note for garnish Freshly grated is best
• Fresh sage leaves and pomegranate seeds: For garnish that wakes up the plate with color and aroma

Instructions

Roast the Squash:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Arrange your acorn squash on a cutting board Cut each squash in half from stem to tip Using a sturdy spoon, scoop out and discard seeds and stringy bits Lightly score the flesh in a crosshatch pattern being careful not to pierce the skin In a small bowl whisk together maple syrup melted butter cinnamon nutmeg a good pinch of salt and some pepper Brush the cut sides with olive oil first then generously brush with the maple glaze Place squash cut side down on a parchment-lined baking sheet Roast for thirty five to forty minutes until deeply golden and easily pierced with a knife

Cook the Wild Rice:

While the squash roasts rinse the wild rice blend under cold water until the water runs clear In a medium saucepan combine the drained rice and vegetable broth Bring it to a boil over medium-high heat Once boiling reduce heat to low cover tightly and simmer for thirty five to forty minutes Check for doneness the grains should be tender but still a little chewy with the liquid mostly absorbed Remove from heat and fluff with a fork Set aside with the lid ajar

Prepare the Stuffing:

In a large skillet heat olive oil over medium heat Add the diced onion and celery Cook for about five minutes stirring now and then until vegetables are soft and translucent Add garlic and cook just one more minute for best aroma Stir in the cooked wild rice dried cranberries toasted walnuts chopped sage thyme and parsley Season with around half a teaspoon of salt and several grinds of black pepper Mix gently so ingredients are evenly distributed

Stuff and Finish:

Take the roasted squash from the oven and carefully turn them cut sides up Let cool a few minutes so they are easier to handle Spoon the wild rice stuffing into each squash half mounding it high Pack it in gently for best presentation Return the baking sheet to the oven and bake for ten to fifteen more minutes until the squash and stuffing are heated through and just turning golden on top

Serve:

Remove the stuffed squash from the oven Garnish each with a sprinkle of Parmesan cheese and a few fresh sage leaves Sprinkle a handful of pomegranate seeds across the top as a final burst of color if you like Serve warm either as a vegetarian main dish or an eye-catching side

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I absolutely adore wild rice for its toasty aroma and chewy texture My daughter always claims the pomegranate seeds as her special part and insists on scattering them herself before dinner

Storage Tips

Allow leftover stuffed squash to cool completely, then store in an airtight container in the refrigerator. It will keep for up to three days. To reheat, warm covered in a low oven to prevent the rice from drying out. You can also microwave individual portions, but keep a damp paper towel over the top to lock in moisture.

Ingredient Substitutions

If acorn squash is unavailable, butternut or delicata squash both work well just adjust roasting time as needed. Any nut can swap in for walnuts pecans or pumpkin seeds add their own flair. For a dairy-free version, use vegan butter and skip the Parmesan or replace it with a sprinkle of nutritional yeast for a savory finish.

Serving Suggestions

This makes a dramatic centerpiece on a harvest table and can stand alone as a meatless main course. Pair with a crisp salad, roasted brussels sprouts, and a glass of off-dry white wine for a complete meal. For a buffet, slice each stuffed squash half into wedges so everyone can sample a bit of everything.

Cultural and Holiday Inspiration

Stuffed vegetables have long been a mainstay in fall and winter celebrations across many cultures. This version draws on American autumn traditions, combining wild rice an indigenous North American staple with a maple glaze that signals the sweetness of the season. Each ingredient connects to harvest feasts and communal tables.

Seasonal Adaptations

Try kabocha squash for an even sweeter flavor and extra vibrant orange color Swap in dried cherries or apricots for the cranberries to add a fresh twist Incorporate chopped roasted apples or pears for extra seasonal flair

Success Stories

Last Thanksgiving, a close friend cooked this for her mixed-diet family and was stunned by how quickly everyone reached for seconds. Even the most dedicated meat eaters raved about the caramelized maple glaze and tangy cranberries. This stuffing has become a potluck favorite one bite and people start texting me for the recipe.

Freezer Meal Conversion

These stuffed squash halves freeze surprisingly well. Once cooled, wrap each half tightly in foil and place in a freezer-safe bag. To reheat, bake straight from frozen at three hundred fifty degrees Fahrenheit until hot and bubbling, about thirty five to forty minutes. The rice stays fluffy and the squash maintains great texture.

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The vibrant color and festive aroma ensure this dish will be remembered long after the meal ends. Enjoy every comforting bite at your next celebration.

Recipe FAQ

→ How do you choose the best acorn squash for this dish?

Pick evenly-sized acorn squash with firm, unblemished skin for more consistent roasting and easy stuffing.

→ Can the wild rice stuffing be made ahead?

Yes, the stuffing can be prepared a day in advance. Reheat gently before filling the roasted squash halves.

→ What are some suitable substitutes for acorn squash?

Butternut or delicata squash make excellent alternatives when acorn squash is not in season or available.

→ Is this dish suitable for guests with dietary restrictions?

It’s vegetarian and gluten-free. To make it dairy-free, use olive oil in place of butter and omit Parmesan garnish.

→ What can be used instead of walnuts for nut allergies?

Sunflower seeds or pumpkin seeds can be swapped in to maintain crunch without nuts.

→ How do you enhance the presentation for a holiday table?

Garnish with fresh sage leaves and pomegranate seeds for festive color and fresh flavor accents.